SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN

Pub Date : 2023-10-31 DOI:10.15673/fst.v17i3.2657
G. Polishchuk, T. Sharakhmatova, I. Shevchenko, O. Manduk, A. Mykhalevych, A. Pukhlyak
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 Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory and physicochemical indicators of cream, enriched with milk protein concentrates as a basis for the production of baked sour cream. The regularities of changes in the quality indicators of cream (10–20 % fat), enriched with 1 % of concentrate of whey proteins (94 % total solids) and with 30 % of liquid concentrate of hydrolyzed whey (40 % total solids) under the influence of heat treatment at a temperature of 96±1 ⁰С for 15 to 120 minutes were determined. Due to the introduction of whey protein concentrate into the composition of cream, the protein content increases by 0.77 %, and in samples with liquid hydrolyzed whey concentrate by 0.42 %. Liquid hydrolyzed whey concentrate also increases the solid content in cream by 9.36–9.37 % while simultaneously reducing the lactose content by 6.2–6.7 times, which is promising for the production of low-lactose sour cream. Whey protein concentrate more effectively reduces surface tension, exhibits a higher stabilizing and structuring ability, compared to liquid hydrolyzed whey concentrate. Instead, the concentrate of liquid hydrolyzed whey with a high content of monosaccharides activates the Maillard reaction with the formation of an intense cream color, gives the cream a pronounced sweet taste and baked aroma. Both concentrates significantly improve the sensory properties of cream, which makes it possible to recommend them for use in baked sour cream technology. Based on the results of a comprehensive analysis of the quality indicators of baked cream samples with a fat content of 10–20 %, it was concluded that heat treatment of cream with liquid hydrolyzed whey concentrate and cream with whey protein concentrate should be carried for 15 minutes and 30 minutes, respectively, which will allow purposeful regulation of energy consumption in the technology of baked sour cream with increased protein content.
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Abstract

Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory and physicochemical indicators of cream, enriched with milk protein concentrates as a basis for the production of baked sour cream. The regularities of changes in the quality indicators of cream (10–20 % fat), enriched with 1 % of concentrate of whey proteins (94 % total solids) and with 30 % of liquid concentrate of hydrolyzed whey (40 % total solids) under the influence of heat treatment at a temperature of 96±1 ⁰С for 15 to 120 minutes were determined. Due to the introduction of whey protein concentrate into the composition of cream, the protein content increases by 0.77 %, and in samples with liquid hydrolyzed whey concentrate by 0.42 %. Liquid hydrolyzed whey concentrate also increases the solid content in cream by 9.36–9.37 % while simultaneously reducing the lactose content by 6.2–6.7 times, which is promising for the production of low-lactose sour cream. Whey protein concentrate more effectively reduces surface tension, exhibits a higher stabilizing and structuring ability, compared to liquid hydrolyzed whey concentrate. Instead, the concentrate of liquid hydrolyzed whey with a high content of monosaccharides activates the Maillard reaction with the formation of an intense cream color, gives the cream a pronounced sweet taste and baked aroma. Both concentrates significantly improve the sensory properties of cream, which makes it possible to recommend them for use in baked sour cream technology. Based on the results of a comprehensive analysis of the quality indicators of baked cream samples with a fat content of 10–20 %, it was concluded that heat treatment of cream with liquid hydrolyzed whey concentrate and cream with whey protein concentrate should be carried for 15 minutes and 30 minutes, respectively, which will allow purposeful regulation of energy consumption in the technology of baked sour cream with increased protein content.
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科学证实了酸奶油工艺中奶油加热时间,富含蛋白质
& # x0D;增加酸奶油的营养价值是科学研究的一个实际方向。本工作的目的是在分析加热过程持续时间对奶油感官和理化指标影响的基础上,科学地解释加热过程持续时间,并添加牛奶蛋白浓缩物作为烘焙酸奶油生产的基础。在96±1⁰С温度下热处理15至120分钟,测定了添加1%乳清蛋白浓缩物(94%总固体)和30%水解乳清液体浓缩物(40%总固体)的奶油(10 - 20%脂肪)质量指标变化的规律。由于将乳清浓缩蛋白引入到奶油的组成中,蛋白质含量增加了0.77%,在液体水解乳清浓缩蛋白的样品中,蛋白质含量增加了0.42%。液体水解乳清浓缩物可使奶油固体含量提高9.36 - 9.37%,同时使乳糖含量降低6.2-6.7倍,为生产低乳糖酸奶油提供了良好的前景。与液体水解的乳清浓缩物相比,乳清浓缩物更有效地降低了表面张力,表现出更高的稳定和结构能力。相反,液体水解乳清的浓缩物含有高含量的单糖,可以激活美拉德反应,形成强烈的奶油颜色,使奶油具有明显的甜味和烘焙香气。这两种浓缩物都显著改善了奶油的感官特性,这使得它们有可能被推荐用于烘焙酸奶油技术。通过对脂肪含量为10 ~ 20%的乳膏样品质量指标的综合分析,得出液体水解乳清浓缩乳膏和乳清蛋白浓缩乳膏的热处理时间应分别为15 min和30 min,这样可以有针对性地调节提高蛋白质含量的烤酸奶油工艺中的能耗。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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